An easy paleo Thanksgiving or holiday side dish, Roasted Brussels Sprouts & Butternut Squash is paired with red onions, fresh cranberries, and pecans with a sweet, tangy balsamic-mustard glaze. This gluten-free, vegan side dish is also low carb and bursting with flavor!
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Best Roasted Brussels Sprouts & Squash Recipe - Gluten-free, Dairy-free, Plant-based, Vegan, Vegetarian, Paleo
Even though we can basically get brussels sprouts year-round in a grocery store, I’m always excited in the fall when sprouts are in-season. There are so many wonderful ways to enjoy this tiny cabbage. Roast, grill, pan sear, sprouts are delicious on their own.
But brussels sprouts pair perfectly when combined with another fall favorite: butternut squash. Sweet, and nutty, butternut squash caramelized well when roasted to compliment the crunchy texture of the sprout.
This easy paleo side dish is plant-based, vegan, and gluten-free, making it accessible for so many diets. There are so many different vegetable side dish recipes out here, but this roasted vegetable dish captures fall perfectly.
In this Roasted Brussels Sprout & Butternut Squash recipe, you’ll get a combination of sweet, tangy, crunchy, and soft. Roasted sprouts and caramelized squash are paired with roasted red onion, tangy fresh cranberries, toasted pecans, fresh thyme, and a mustard-balsamic glaze. It’s like every wonderful fall flavor rolled into one perfect side dish.
Whether you serve this easy vegan side dish at your upcoming Thanksgiving celebration or a Sunday dinner, this is one vegetable dish that people will ask you to bring again next year.
How to Make Roasted Brussels Sprouts & Butternut Squash
For a full recipe and measurements, scroll down to the recipe card below.
Ingredient Notes
Butternut Squash. This winter squash has a nutty, sweet flavor similar to pumpkin. You can substitute out for acorn or delicata, but may need to reduce the cooking time as those squashes are softer. Butternut squash has a tough exterior, so don’t forget to peel it before chopping into cubes.
Balsamic vinegar. Balsamic is a very concentrated, dark vinegar with intense flavor. Do not substitute a different vinegar in this recipe as it will not work. You will be making a glaze by reducing down the vinegar to a syrupy consistency. Use good quality vinegar in this recipe. Cheaper balsamic vinegars are more watery, less flavorful, and will require longer cooking time to reduce down to a glaze.
Directions
To make this paleo brussels sprouts & squash recipe,
Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
Combine brussels sprouts and garlic in a medium bowl, drizzle with oil, and salt and pepper. Spread on one baking sheet. Combine red onion, butternut squash, and cranberries in the empty bowl. Drizzle with oil, salt, and pepper. Spread evenly on the remaining baking sheet.
Roast vegetables for 20-30 minutes or until fork tender and caramelized. Note: Brussels sprouts will take about 20 minutes while squash will be closer to 30. Add pecans to the sheet pan with the butternut squash about 10 minutes prior to removing from the oven to toast the nuts. Just before vegetables are done, prepare the glaze.
In a small saucepan, combine balsamic vinegar, maple syrup, and mustard. Bring to a boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced by half (about 10 minutes).
Remove roasted vegetables, combine both pans into one bowl. Add fresh thyme and ¾ of the balsamic reduce, toss to combine. Garnish with additional toasted pecans, thyme, and drizzle with remaining glaze. Serve immediately or at room temperature.
Tips, Tricks, and FAQs
- To save time, use pre-cut vegetables. In my grocery stores, you can now buy pre-cut fresh brussels sprouts and butternut squash. I do not suggest using frozen vegetables for this paleo vegan side dish as they are too soft and will not roast well.
- Want a nice char on your sprouts? Place brussels sprouts face down to get an even caramelization. Toss during cooking to ensure an even cook.
- Can’t find fresh cranberries? You can use dried cranberries for this recipe. Do not roast them with the squash, but instead add them in at the end when you are mixing everything together.
How to Serve and Store Balsamic Roasted Brussels Sprouts & Butternut Squash
Serve this easy paleo side dish at your next Sunday dinner, holiday meal, or for Thanksgiving. Brussels sprouts & butternut squash are in-season for the fall. This versatile plant-based side dish goes with just about anything. It also makes a wonderful meatless meal or lunch salad.
- To Store. Store your paleo roasted brussels sprouts & squash in the refrigerator. This easy vegetable side dish is best served warm or at room temperature.
- How Long will Roasted Brussels Sprouts Keep in the Refrigerator? You can store this easy plant-based side for up to three days in the refrigerator in an air-tight container. I do not suggest freezing.
- To Reheat. Reheat on a parchment-lined baking sheet at 300 degrees F until warmed through. The glaze can burn easily, so be sure to keep an eye on the vegetable as they rewarm. I don’t recommend microwaving
- Can I make this easy Thanksgiving side dish beforehand? Sure! Roast veggies beforehand. Before it is time to eat, rewarm vegetables in a 350 degree oven for 10 minutes. While vegetables are rewarming, make the balsamic glaze. Dress and serve.
Recipe Variations for Any Body
- To keep this already low carb side dish even more low carb, use sugar-free maple syrup. Cubed pumpkin can also be used in place of the butternut squash to reduce carbs even more. However, one serving of this easy roasted brussels sprouts and squash recipe is only 15 grams net carbs, so it does work for a low carb diet as written. If you're looking for more keto side dishes for the holidays, check out my post for 30 Keto Low Carb Thanksgiving Side Dishes.
Other Paleo Plant-based Side Dish recipes you’ll love
- Chipotle Sweet Potatoes & Kale
- Charred Broccoli with Garlic & Pine Nuts
- Roasted Cauliflower Salad with Sauce Verte
- Green Bean Salad
Roasted Brussels Sprouts & Butternut Squash
An easy paleo Thanksgiving or holiday side dish, Roasted Brussels Sprouts & Butternut Squash is paired with red onions, fresh cranberries, and pecans with a sweet, tangy balsamic-mustard glaze.
Ingredients
- 1 lb. brussels sprouts, trimmed and halved
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- 1 medium butternut squash, peeled and cut into 1 in. cubes
- 1/2 red onion, thinly sliced
- 1/2 cup fresh cranberries
- 1/2 cup pecans
- 1/4 cup balsamic vinegar
- 2 tsp maple syrup
- 1 tsp dijon mustard
- 2 tsp fresh thyme leaves
- Salt & pepper
Instructions
Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
Combine brussels sprouts and garlic in a medium bowl, drizzle with 1 tbsp oil, and 1/4 tsp salt and pepper. Spread on one baking sheet. Combine red onion, butternut squash, and cranberries in the empty bowl. Drizzle with remaining oil, 1/4 tsp salt, and pepper. Spread evenly on the remaining baking sheet.
Roast vegetables for 20-30 minutes or until fork tender and caramelized. Note: Brussel sprouts will take about 20 minutes while squash will be closer to 30. Add pecans to the sheet pan with the butternut squash about 10 minutes prior to removing from the oven to toast the nuts. Just before vegetables are done, prepare the glaze.
In a small saucepan, combine balsamic vinegar, maple syrup, and mustard. Bring to a boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced by half (about 10 minutes).
Remove roasted vegetables, combine both pans into one bowl. Add fresh thyme and ¾ of the balsamic reduction, toss to combine. Taste and adjust salt. Garnish with additional toasted pecans, thyme, and drizzle with remaining glaze. Serve immediately or at room temperature.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 228Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 139mgCarbohydrates: 22gNet Carbohydrates: 15gFiber: 7gSugar: 6gProtein: 5g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
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